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An inexpensive, hearty main dish for a cold winter night. I made it in a Dutch oven on the stove, but you could do it in your crockpot on low (about 6-7 hours) instead.
PORK & PEPPERS STEW
about 2-3 lbs. pork ~ fat trimmed & cut into about 1-1/2" pieces
1 can (15 oz) diced chili-ready or fire-roasted tomatoes (with juice)
1 can-ful (from tomatoes) water.........................................1 bottle beer
1/2 to 1 jalapeno pepper (seeds removed & minced)
1/2 cup green bell pepper, chopped
1 package bean medley (with sauce, or can of pinto beans, drained)
1 package pork gravy or pork roast seasoning
3-4 colored sweet mini peppers (more, if they're really small), seeds removed & chopped
2-3 small summer squash (i.e. zucchini, patty pan, crookneck), cut into about 1" to 1-1/2" pieces
1-2 TB fresh cilantro, chopped.........................................2 tsp. dry oregano
Optional: 6-10 button mushrooms, brushed clean & sliced
1/2 cup white or yellow onion, chopped..........................1-2 TB minced or chopped garlic
2 tsp. ground cumin...........................................................1 tsp. smoked paprika
2-3 tsp. liquid smoke..........................................................2 tsp. coarse ground black pepper
about 2-3 tsp. Kosher, sea or pink Himalayan salt..........about 2 TB extra-virgin olive oil
White rice (prepared)
***
Heat the olive oil in a Dutch oven, on medium-high ~ then saute the chopped onion and garlic for a few minutes (while you prepare the pork); add the pork and saute until the pork is lightly browned (stir occasionally so the onions & garlic don't burn).
* If you're going to use your crockpot, you can transfer the meat mixture, adding the rest of the ingredients, in there now. Cook on low for about 6-8 hours *
Add the rest of the ingredients to the Dutch oven and bring to a boil. Then, lower the heat to simmer ~ cover and let simmer for at least 1 hour, but preferably for 2-3 hours.
Serve over white rice. Should serve 4-6 people (depends how much meat, peppers and rice you use.)
PORK & PEPPERS STEW
about 2-3 lbs. pork ~ fat trimmed & cut into about 1-1/2" pieces
1 can (15 oz) diced chili-ready or fire-roasted tomatoes (with juice)
1 can-ful (from tomatoes) water.........................................1 bottle beer
1/2 to 1 jalapeno pepper (seeds removed & minced)
1/2 cup green bell pepper, chopped
1 package bean medley (with sauce, or can of pinto beans, drained)
1 package pork gravy or pork roast seasoning
3-4 colored sweet mini peppers (more, if they're really small), seeds removed & chopped
2-3 small summer squash (i.e. zucchini, patty pan, crookneck), cut into about 1" to 1-1/2" pieces
1-2 TB fresh cilantro, chopped.........................................2 tsp. dry oregano
Optional: 6-10 button mushrooms, brushed clean & sliced
1/2 cup white or yellow onion, chopped..........................1-2 TB minced or chopped garlic
2 tsp. ground cumin...........................................................1 tsp. smoked paprika
2-3 tsp. liquid smoke..........................................................2 tsp. coarse ground black pepper
about 2-3 tsp. Kosher, sea or pink Himalayan salt..........about 2 TB extra-virgin olive oil
White rice (prepared)
***
Heat the olive oil in a Dutch oven, on medium-high ~ then saute the chopped onion and garlic for a few minutes (while you prepare the pork); add the pork and saute until the pork is lightly browned (stir occasionally so the onions & garlic don't burn).
* If you're going to use your crockpot, you can transfer the meat mixture, adding the rest of the ingredients, in there now. Cook on low for about 6-8 hours *
Add the rest of the ingredients to the Dutch oven and bring to a boil. Then, lower the heat to simmer ~ cover and let simmer for at least 1 hour, but preferably for 2-3 hours.
Serve over white rice. Should serve 4-6 people (depends how much meat, peppers and rice you use.)
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